Preparation

Preheat the oven to 300 degrees F.

In a medium-sized bowl, whisk the egg yolks and 1/3 cup of the
sugar until smooth. In a 2-quart saucepan, bring the whipping
cream to a simmer over medium-high heat, stirring continuously
Add the white confection to the cream. Remove the saucepan from
the heat and whisk the mixture until the white confection has
melted. Gradually add to the egg yolk mixture, whisking
continuously until smooth. Add the vanilla extract.

Pour the mixture into four ramekins or custard cups. Place the
ramekins in a 9 x 13-inch baking pan. Pour water into the pan (do
not allow any water to fall into the ramekins) until the ramekins
are sitting in 1 to 1-1/2 inches of water.

Bake 45 minutes, or until set. Gently jiggle the ramekins to
determine whether the crème brûlée is done; the centers should
wiggle just slightly. Remove from the oven, preheat the broiler,
and sprinkle 1 teaspoon of the remaining sugar over each ramekin.
Return to the oven and place under the broiler until sugar has
caramelized. Garnish each ramekin with 3 raspberries and 1 mint
sprig, and serve chilled. The crème brûlée may be covered and
stored in the refrigerator overnight.